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Review RecipeSkillet Enchiladas
This cheesy skillet enchiladas recipe is a quick and easy one-pan dinner made with rotisserie chicken, tortillas, and a flavorful red enchilada sauce.
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This Skillet Enchiladas recipe is what happens when comfort food meets weeknight convenience—tender strips of corn tortillas soaked in a bold enchilada sauce, loaded with juicy rotisserie chicken, and cheddar-jack cheese. Everything bakes together in one pan, which means fewer dishes and faster cleanup.
Skillet Enchiladas Ingredients
You’ll need:
- 2 tablespoons olive oil
- ¾ cup diced sweet yellow onion
- 4 ounce can mild diced green chilies
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups mild red enchilada sauce
- 3 cups shredded rotisserie chicken
- 8 white corn tortillas
- 2 ½ cups shredded cheddar-jack cheese
Optional Garnishes
- Fresh cilantro and avocado
Substitutions
Meat: Swap chicken for cooked ground beef or shredded pork.
Cheese: Use what you’ve got—mozzarella, Monterey jack, or even crumbled queso fresco.
Tortillas: Cut into strips or even triangles—whatever shape gets sauce into every bite.
Step By Step: How To Make Skillet Enchiladas
- Top with cheese and bake until golden and bubbling.
- Sauté the onion until softened.
- Stir in the chilies and spices to bloom the flavor.
- Pour in the sauce and add chicken. Let it heat just to a simmer.
- Fold in the tortilla strips. Make sure every piece is coated.
How To Serve
Skillet enchiladas are best served fresh out of the oven, while the tortillas are tender but still hold their shape. Garnish with fresh cilantro, avocado slices, salsa, guacamole or a dollop of sour cream.
For sides, keep it simple:
- Lime rice or Spanish rice
- Black beans or refried beans
- A dressed salad
Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Just know the tortillas will soften further as they absorb the sauce.
To reheat:
- Microwave individual portions
- Or cover the skillet and warm gently in the oven at 325°F
This dish isn’t ideal for freezing—the texture of the tortillas won’t hold up.
This skillet enchiladas recipe nails the flavor of classic enchiladas—without the rolling or the wait.
More Enchilada Recipes
For another easy enchilada recipe try our white chicken enchilada skillet or, for more traditional enchiladas, check out our ground beef enchiladas.
Skillet Enchiladas
This cheesy skillet enchiladas recipe is a quick and easy one-pan dinner made with rotisserie chicken, tortillas, and a flavorful red enchilada sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 2 tablespoons olive oil
- ¾ cup sweet yellow onion, diced
- 4 ounceS mild diced green chilies
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups mild red enchilada sauce, or a 10 ounce and a 19 ounce can of mild red enchilada sauce
- 3 cups shredded rotisserie chicken
- 8 6-inch white corn tortillas, cut into ¾ – 1 inch thick strips
- 2 ½ cups shredded cheddar-jack cheese, from an 8 ounce block
Optional Garnishes
- Fresh cilantro, roughly chopped
- Hass avocado, cut into slices
Instructions
- Preheat oven to 425° F.
- Place a large (12 inch) heavy duty skillet over medium-high heat and add the oil. When the oil is hot, add the diced sweet yellow onion and saute for 2-3 minutes or until the onions are tender and translucent.
- To the skillet, add the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt and black pepper. Stir to combine all the spices with the onions and green chilies.
- Add the mild red enchilada sauce to the skillet and stir to incorporate all the spices into the sauce. Add the shredded rotisserie chicken and stir to evenly coat all the chicken with the sauce.
- Cook the sauce and chicken for 3-4 minutes or just until the sauce starts to come to a low boil.
- Turn off the heat to the skillet and gently stir, or fold, in the strips of white corn tortillas until they are evenly distributed and fully coated in the sauce.
- Top the skillet enchilada mixture with the shredded cheddar-jack cheese and place into the preheated oven for 10-12 minutes or until the cheese has melted and the sauce is bubbly.
- Garnish the skillet enchiladas with fresh cilantro and avocado slices and serve while warm.
Notes
- I highly suggest only using white, or yellow, corn tortillas for this recipe as flour tortillas tend to get too soft when cut into strips and stirred into the sauce.
- One large rotisserie chicken will typically yield 3 – 3 ½ cups of shredded white and dark meat. This is perfectly fine to use for these skillet enchiladas. You can often find larger packages of pre-shredded, white meat only, rotisserie chicken at some of the big box stores. You will only need to use the amount called for in this recipe however, you can save the rest of the rotisserie chicken for another recipe.
- If you prefer a little more heat in your skillet enchiladas, you can use a hot red enchilada sauce, or hot diced green chilies when making the sauce.
- You can substitute the cheddar-jack cheese with colby-jack, mild cheddar, or even pepper jack cheese. Any of these cheeses will melt well and taste wonderful in this recipe.
Nutrition
Calories: 710kcal | Carbohydrates: 39g | Protein: 43g | Fat: 43g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1522mg | Potassium: 666mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1320IU | Vitamin C: 2mg | Calcium: 475mg | Iron: 5mg
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Comments
Gloria says
Super easy to make and very flavorful!!
Kate says
Easy to make and a hit with my whole family, even my picky youngest!